Directions

Prepare the Empanada dough through Step 2.

While the dough is chilling, sprinkle the meat with 2 teaspoons Southwest Seasoning, and use your hands to coat it thoroughly.

Heat the oil in a large skillet over high heat. Add the seasoned beef and stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt, red pepper flakes, black pepper, and the remaining 1 teaspoon Southwest Seasoning and sautÈ, stirring occasionally, for 1 minute. Add the shallots and garlic and stir-fry for 1 1/2 minutes.

Stir in 1 1/2 cups of the stock and bring to a boil. Combine the remaining 1/2 cup stock with the cornstarch and whisk this into the filling mixture in the skillet. Cook over high heat for 5 minutes. Remove from the heat and strain off the gravy. Makes 1 1/2 cups of filling.

Return the gravy to a small saucepan over medium heat, bring to a boil, and cook for 5 minutes. Turn off the heat, cover, and keep warm. Makes about 2/3 cup of Fire Sauce.

Preheat the oven to 375?F. Line a baking sheet with parchment or wax paper.

Finish the Empanada Dough through Step 3.

Beat the egg with the water to make an egg wash and brush some of the wash on the top sides of the 4 Empanada Dough rounds. Mound a generous 1/3 cup of the filling in the middle of each round of dough, fold over to form a half-moon pie shape, and crimp the edges with a fork. Brush the tops of the empanadas with more egg wash, place them on the baking sheet, and bake for 35 minutes.

While the empanadas are baking, prepare the Cilantro Cream.

Top serve, place 1 empanada on each of 4 plates and drizzle with 3 tablespoons of the Fire Sauce. Top with 2 tablespoons of Cilantro Sauce.